Level 2 Food Safety in Catering Food Safety Hazards part 1 | Page 20

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Food Safety Hazards

Food-Borne Illness

• Illness resulting from the consumption of food contaminated by having a low infective dose and no requirement for the multiplic

Pathogenic Bacteria Common Source Campylobacter Jejuni
Animals, sewage and untreated water

Linked to F

Raw poultry, and untreate

Escherichia Coli 0157 (e.coli)

Human and animal gut, sewage, water and raw meat

Beef (especi and other me milk and untr water

Listeria

Soil, water, sewage and people

Soft cheese, cheese made unpasteurise salad vegeta pate

Shigella (bacillary dysentery)

People

Water, milk a vegetables